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Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine Leave a Comment

Muhammara is a hot pepper dip from Syria.  It is absolutely delicious and my new favorite little spread.  I served it with some Syrian pita bread for our appetizer, and it was a big hit.  Honestly, I think I am in love with just about anything that calls for pomegranate molasses.  This dip has such complex flavors and a wonderful texture that comes from the walnuts.  This one is a keeper!

A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them.  Syria is famous for Aleppo pepper, and it is what gives this dish its kick.  I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well. 

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do. 

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found?   The name of the actual pepper is the Halaby pepper.  It comes in at 10,000 on the Scoville scale which is about double a jalapeno.  The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on.  It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.
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5 from 1 vote

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.
Course Appetizer
Cuisine Syrian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 468kcal
Author Darlene at International Cuisine

Ingredients

  • 2 red bell Peppers Seeded and quartered
  • 3 Slices whole wheat bread crusts removed
  • 3/4 cup walnuts chopped
  • 2 Tablespoons lemon juice fresh
  • 2 Tablespoons Aleppo Pepper ground
  • 2 teaspoons Pomegranate molasses
  • 1 clove garlic minced
  • 1 teaspoon cumin ground
  • pinch salt to taste
  • 1/2 cup olive oil
  • 1 pinch sumac

Instructions

  • Line a baking sheet with aluminum foil
  • Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
  • Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
  • Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
  • Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
  • In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
  • Enjoy with Syrian Pita Bread

Nutrition

Calories: 468kcal | Carbohydrates: 18g | Protein: 7g | Fat: 43g | Saturated Fat: 5g | Sodium: 154mg | Potassium: 372mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3061IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 3mg

Filed Under: Appetizer, Recipes, Syria, Vegetarian

Syrian Pita Bread

February 18, 2021 By Darlene at International Cuisine Leave a Comment

Syrian Pita Bread is easy to make and there is simply nothing better than freshly baked bread.  I served it with the absolutely delicious muhammara a Syrian hot pepper dip that we absolutely loved. 

Pieces of freshly made Syrian pita bread

This recipe calls for both wheat and all-purpose flour.  It puffs up beautifully and can be used for all sorts of things like stuffed sandwiches or simply just cut up into pieces and used to sop up any number of dips and sauces.  We also enjoyed it alongside the baked lamb kibbeh as well.  They are famously served with shawarma and also loved hot out of the oven with just butter. 

I have a baking stone which this recipe calls from, you can use a baking sheet however you need to make sure it is a really sturdy one that can take the heat.  If you don’t have a baking stone, this is the one that I use and love.

Did you know that the capital city of Syria, Damascus claims to be the oldest continuously occupied city in the world?  The name Damascus was recorded first by the ancient Egyptians all the way back to the 15th century B.C. The name Damascus is derived from an old Arabic name “Darmeseq’ which means “a well watered place”.  The Ancient city of Damascus is a UNESCO World Heritage Site.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Pieces of freshly made Syrian pita bread
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5 from 1 vote

Syrian Pita Bread

Syrian Pita Bread is divine when you make it from scratch. It's surprisingly easy!
Course Bread
Cuisine Syrian
Prep Time 20 minutes
Cook Time 6 minutes
Rising time 1 hour 30 minutes
Total Time 1 hour 56 minutes
Servings 8
Calories 197kcal
Author Darlene at International Cuisine

Ingredients

  • 1 cup lukewarm water
  • 2 teaspoons active dry yeast
  • ½ teaspoon sugar
  • 1/4 cup whole-wheat flour
  • 2 1/2 cups unbleached all-purposed flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

Instructions

  • Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
  • Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
  • Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.
  • Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.
  • Turn dough onto work surface.
  • Knead lightly for 2 minutes, until smooth.
  • Cover and let rest 10 minutes, then knead again for 2 minutes.
  • Try not to add too much reserved flour; the dough should be soft and a bit moist.
  • Clean the mixing bowl, oil it and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm place.
  • Leave until dough has doubled in size, about 1 hour.
  • Place a baking stone in the oven and heat oven to 475 degrees.
  • Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball.
  • Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  • Remove 1 ball (keeping others covered) and with a rolling pin, roll into a flat disc about a 6" circle. Repeat for the remaining dough.
  • Carefully lift the dough circle and place quickly on hot stone. Put as many will fit on your stone.
  • After 2 minutes the dough should be nicely puffed.
  • Turn over with tongs or spatula and bake 1 minute more.
  • The pita should be pale, with only a few brown specks.
  • Transfer warm pita into a cloth and cover so bread stays soft.
  • Repeat with the rest of the dough balls.

Nutrition

Calories: 197kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg

 

Filed Under: Bread, Recipes, Syria

Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

February 18, 2021 By Darlene at International Cuisine Leave a Comment

Baked lamb kibbeh called kibbeh bil sanieh in Syria is considered to be the national dish.  It is beloved in many Middle Eastern countries, especially in Syria and Lebanon.   This dish made typically made with lamb is similar to a pot roast, a true comfort food.  It is made with fine bulgur which makes for a lovely consistency and texture whether this is eaten baked or raw. 

A baked lamb kibbeh cut into diamond pieces and served with greek yogurt.

Yes, this dish raw called Kibbeh Nayeh is also beloved.  I didn’t try it raw as I don’t have a reliable source for fresh lamb meat.  However, you could also use beef and I bet this dish raw is very similar to a steak tartare which is one of my favorites.  At any rate, this baked lamb kibbeh is filled with flavor and is the type of dish that would be perfect for any family meal. It is typically served with a side of yogurt dip.

When you make this dish you should cut the kibbeh into a design or typically simple diamond shapes before you put it in the oven.  You can make it round or in a 9 x13″ pan whichever you have on hand.

Did you know that in the Middle Ages, the capital city of Syria, Damascus was a major point on the Silk Road from Asia and gave the name to the woven fibers known as damask? 

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread.  and a semolina nut cake called h’risseh.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

A baked lamb kibbeh cut into diamond pieces and served with greek yogurt.
Print Pin
5 from 1 vote

Syrian Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

A lovely lamb dish from Syria that is simply delicious!
Course Main Dish
Cuisine Main Dish
Prep Time 20 minutes
Cook Time 1 hour
resting time 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 565kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

    Kibbeh Nayeh or Raw Kibbeh

    • 1 cup fine bulgur #1
    • 8 ounces tomato sauce Small can
    • 10-12 ounces room temperature water
    • 2 pounds lean ground lamb
    • 2 medium onions grated
    • 2 teaspoons kosher or sea salt

    Kibbeh stuffing

    • 1 pound lean ground lamb
    • 1 medium onion roughly chopped
    • 1/4 cup pine nuts
    • 3/4 teaspoon kosher or sea salt
    • 2 teaspoons ground allspice

    Topping

    • 1/2 - 1 tablespoon butter

    Instructions

    Kibbeh Nayeh or Naked/Raw Kibbeh

    • In a large bowl, soak the bulgur in the tomato sauce and water for about 20 minutes until the liquid is absorbed. If a bit of water remains simply drain it out.
    • After the bulgur is done soaking, add the lamb, grated onions, and salt to the bowl. Knead the mixture with your hands for several minutes as if it were bread, until all of the ingredients are thoroughly combined. Refrigerate the mixture while you make the stuffing.

    Kibbeh Stuffing

    • In a non-stick pan, sauté the ground lamb on low-medium heat, breaking it up so that it cooks in tiny pieces. After about 8-10 minutes, when the meat is completely browned, add the chopped onion, pine nuts, allspice and salt. Kibbeh stuffing before mixing.
    • Stir the ingredients together and cook the mixture another 8-10 minutes. Set the mixture aside to cool.

    Putting it all together

    • Preheat the oven to 350 degrees
    • Retrieve the Kibbeh Nayeh from the refrigerator and divide it in half. Wet your hands and cover the bottom and sides of a round 9” pan with one half of the raw lamb mixture. Pat it down gently so that it becomes a thin layer that entirely covers the pan.
    • Once the entire pan is covered with the raw lamb mixture, add the cooked lamb mixture on top. Then add the remaining half of the raw lamb mixture on top of the cooked lamb, encasing it between the raw lamb layers.
    • When the cooked lamb is completely covered, wash your hands and smooth out the top gently. Then cut a design or diamond shapes all the way through the Kibbeh by making diagonal cuts with a large knife, then cutting diagonals in the other direction to make diamonds. Dot each piece with a dab of butter.
    • Bake for 35-40 minutes, until the top and sides are well browned. Check occasionally during baking and pour off any fat that comes to the surface and dispose of it.
      At the end of baking, to make the top crispier, you can broil for 1-2 minutes.
    • Let the Kibbeh rest for a few minutes. Serve with Greek-style yogurt.

    Nutrition

    Calories: 565kcal | Carbohydrates: 20g | Protein: 33g | Fat: 41g | Saturated Fat: 19g | Trans Fat: 3g | Cholesterol: 130mg | Sodium: 1105mg | Potassium: 257mg | Fiber: 5g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 3mg

     

     

    Filed Under: Main Dish, Recipes, Syria

    Syrian Nut Cake (H’risseh)

    February 18, 2021 By Darlene at International Cuisine Leave a Comment

    Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup.  The result is a stunningly beautiful and delicious dessert.

    slices of a Syrian nut cake

    This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture.  I have a link to the proper semolina here.    Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here.  Rose water and Orange Blossom water are used in the fragrant syrup. 

    The semolina batter is made with butter and yogurt which results in a lovely light and airy cake.  Feel free to use whatever nuts you like.  This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it. 

    Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat.  In Syria however, there is no confusion everyone knows this Syrian nut cake.  It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

    It should be served with a coffee as would be traditional in Syria.  A lovely dessert recipe for just about any occasion.

    Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”.  There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread.  and a wonderful main dish, baked lamb kibbeh.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    slices of a Syrian nut cake
    Print Pin
    5 from 1 vote

    Syrian Nut Cake (H'risseh)

    A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria
    Course Dessert
    Cuisine Middle Eastern, Syrian
    Prep Time 20 minutes
    Cook Time 40 minutes
    Refrigeration time 3 hours
    Total Time 4 hours
    Servings 8
    Calories 452kcal
    Author Darlene at International Cuisine

    Ingredients

    For the Batter

    • 1 1/4 cups Semolina flour not fine
    • 6 Tbsp unsalted butter room temperature
    • 1/4 cup sugar superfine
    • 1/4 tsp baking soda
    • 1 tsp tahini for greasing the pan

    For the topping

    • 1/3 cup almonds blanched
    • 1/3 cup Pistachio nuts
    • 1/3 cup walnut pieces
    • 1/3 cup cashews unsalted

    Fragrant Sugar Syrup

    • 1 cup sugar superfine
    • 1 tsp lemon juice fresh
    • 1/2 cup water
    • 1 Tbsp rose water
    • 1 Tbsp orange blossom water

    Instructions

    • In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
    • Add in the yogurt, and baking soda and mix well.
    • Grease a 10" round cake pan with tahini.
    • Spread the batter in the cake pan and smooth with a spoon.
    • Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
    • Preheat the oven to 400 degrees
    • Remove the batter from the refrigerator and scatter the nuts all over the top.
    • Bake until the cake is golden 40 minutes
    • While the cake is cooking make the fragrant syrup
    • In a saucepan add the sugar, lemon juice and water and place over medium heat.
    • Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
    • When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
    • Slice and serve with coffee

    Nutrition

    Calories: 452kcal | Carbohydrates: 56g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 229mg | Fiber: 3g | Sugar: 32g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

     

    Filed Under: Dessert, Recipes, Syria

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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